Avoid tummy troubles this summer

The warmer weather is a great time for families to head outdoors and host BBQ’s and get-togethers.

The unfortunate thing is that often people are hosting food-borne illnesses too. Food poisoning is a risk in summer because of the increased temperatures which allow bacteria to multiply faster. To keep the belly bugs at bay, here are some tips on what you should and shouldn’t be doing with your food

Thaw frozen foods in fridge

How often do you pull frozen meat from the freezer and set it to thaw on your counter or in your kitchen sink? Even though meat is frozen, bacteria can grow rapidly in a room temperature environment. Plan ahead and thaw meat safely in the fridge. It may be slower but it will keep your family healthier. Not sure it’s good? Throw it out.

This is the easiest tip to follow and takes literally no scientific research. If you aren’t sure about the safety of a particular food, throw it away. It’s better to err on the side of caution, especially when guessing wrong could mean days spent on the porcelain throne (or in the hospital).

Factor travel time into food safety.

Heading to friends’ or family members’ homes and even spending the day at the beach can all take a toll on the safety of our food. When planning out your summer menu, consider how long food will be in transport, without refrigeration and what the outdoor temperature will be. Then plan accordingly. Make pit stops along the way to add ice or wait until you’re close to your destination to buy last-minute perishable items to limit the exposure to potential bacteria. Keep one cooler for drinks and one for food. Opening and closing an ice chest is a quick way to raise the internal temperature, making safe food storage difficult. Since bottled drinks are less likely to pose a health threat if their temperature isn’t stable, it makes sense to keep them in a separate cooler from your food. Pack perishable foods in the cooler first and then covering with ice. Since cold air sits low, it will help keep your food safely chilled longer.

Use clean dishcloths and sponges.

Or maybe just skip sponges altogether, since they’re one of the most concentrated spots for bacteria in your kitchen. If you’re reusing dirty dishcloths to dry clean dishes and freshly washed hands, you’re really just playing a gross game of germ tag. Avoid cutting raw meat on wood cutting boards.

Use a different one to cut your fruits and veggies. This will cut down on your risk of cross contamination that can lead to serious sickness. Make sure to wash whatever board you use with hot, soapy water when you’re done and completely dry it, since moisture is your biggest enemy.

Keep dishes, counters and cooking surfaces clean.

Another no-brainer here folks. Cleanliness is the No. 1 way to prevent food-borne illness, because we’re not giving dangerous bacteria a place to linger.

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